Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
  • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
  • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
  • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
  • A23C11/106—Addition of, or treatment with, microorganisms
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
  • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
  • A23L11/60—Drinks from legumes, e.g. lupine drinks
  • A23L11/65—Soy drinks

Definitions

• the present invention relates to a method of producing soybean-dairy food, e.g., soybean milk, soybean milk yogurt, and a method of processing the soybean-dairy food.
• soybean-dairy food e.g., soybean milk, soybean milk yogurt
• Soybean milk includes healthy components, e.g., high quality vegetable protein, isoflavone capable of preventing bone-thinning osteoporosis. These days, we pay attention to our health, so soybean milk is now regarded as functional food.
• soybean milk has unique flavor, e.g., grassy smell and taste, bitter taste, so some people dislike soybean milk.
• soybean milk drinks to which sweeteners, flavors, fruits, etc. are added, are produced so as to spread soybean milk.
• soybean milk By adding sweeteners, etc., taste of soybean milk can be improved, and soybean milk is spread as a drink. Further, if nutritious soybean milk can be well digested and absorbed in human bodies, it will be widely used as soybean-dairy food, e.g., sports drinks, health foods, nutritious supplements. Commercial value of the soybean-dairy food can be increased.
• soybean milk can be improved by treating soybean milk or mashed soybeans with koji, soybean milk is made sweeter by sweetness of koji, and polymer components of soybean milk are formed into low-molecular components so that they can be well digested and absorbed in human bodies.
• An object of the present invention is to provide a method of easily producing soybean-dairy food, which can be well digested and absorbed in human bodies.
• Another object is to provide a method of processing the soybean-dairy food.
• the present invention has following structures.
• the method of producing soybean-dairy food comprises the steps of:
• Another method comprises the steps of:
• the hydrolyzing step is performed under the following conditions:
• amount of the koji to total amount is 1-50 wt %
• a pH value is 5-8.
• Each of the methods may further comprise the step of heating for 3-60 seconds at 120-150° C. so as to deactivate the enzyme and sterilize bacteria.
• the method of processing soybean-dairy food comprises the steps of:
• the soybean-dairy food which is well digested and absorbed in human bodies, can be easily produced.
• the soybean-dairy food has many functions, so it can be widely used in many fields.
• the method of producing soybean-dairy food is characterized by the steps of: mixing koji into soybean milk; and hydrolyzing components of the soybean milk with a koji-derived enzyme.
• Soybean milk is a white liquid produced by the steps of: soaking soybeans in water; mashing the soybeans: heating the mashed soybeans; and removing insoluble components, e.g., bean curd refuse, from the mashed soybeans by, for example, filtering.
• insoluble components e.g., bean curd refuse
• soybean milk is a white liquid produced by the steps of: soaking soybeans in water; mashing the soybeans: heating the mashed soybeans; and removing insoluble components, e.g., bean curd refuse, from the mashed soybeans by, for example, filtering.
• insoluble components e.g., bean curd refuse
• soybean milk having good flavor When soybean milk having good flavor is used as a material, delicious soybean-dairy foods can be manufactured.
• Soybean milk which is made by an ordinary method, may be used as the material of the soybean-dairy food.
• soybean milk made from soybeans, which has been removed seed coat and hypocotyl to improve flavor or which has been heated to deactivate enzymes is used so as to manufacture delicious soybean-dairy foods having less grassy smell and bitter taste.
• Koji is made by growing koji mold in a medium made from cereal grains or beans.
• Many kinds of koji e.g., rice koji, barley koji, bean koji, soy sauce koji, can be employed.
• One or a plurality of kinds of the koji are selected.
• the rice koji is a preferable one having no bad flavor.
• Koji produced by growing koji mold is a lump of enzymes produced by koji mold.
• the koji includes many useful enzymes, e.g., amylase, protease, lipase, cellulase, hemicellulase, phytase, glucosidase.
• preferable koji mold are Aspergillus.
• the koji is mixed into soybean milk so as to make a koji-derived enzyme affect the soybean milk under prescribed conditions and hydrolyze components of the soybean milk.
• the conditions are an amount of the enzyme, temperature and time of treatment, and a pH value. Further, texture and flavor of the soybean-dairy food made from the soybean milk are considerably influenced by the conditions.
• the preferable amount of the enzyme is 1-50 wt % to the total amount.
• sweetness of the soybean-dairy food increases.
• the amount of the koji is reduced, the sweetness of the soybean-dairy food is reduced, so the soybean-dairy food, e.g., soybean milk, has clear taste.
• the preferable temperature of the treatment is 30-80° C.; more preferable temperature for activating the koji-derived enzyme is 40-60° C.
• the preferable time of the treatment is 0.5-8 hours. If it is shorter than 0.5 hours, the soybean milk cannot fully hydrolyzed; if it is longer than 8 hours, unwanted bacteria exceedingly grow in the soybean milk.
• the preferable pH value is 5-8. It may be adjusted by adding a pH adjusting agent to the soybean milk, or adding the pH adjusting agent to the mashed soybeans, which is a material of the soybean milk.
• the flavor of the soybean milk (soybean-dairy food) can be improved and the sweetness of the koji can be added to the soybean milk. Therefore, the soybean milk easy to drink can be produced. Further, polymer components of the soybean milk are formed into low-molecular components so that they can be well digested and absorbed in human bodies.
• starch included in a medium e.g., cereal grains, beans
• a medium e.g., cereal grains, beans
• sugar e.g., glucose
• isoflavone exists as glycoside, which is aglycon with sugar.
• ⁇ -glucosidase or a koji-derived enzyme By adding ⁇ -glucosidase or a koji-derived enzyme to the glycoside, the aglycon solely leaves so that the aglycon can be easily absorbed in human bodies.
• amino acid and peptide are produced.
• the amino acid and peptide can be easily digested and absorbed, so that they are effective in recuperation, activation of immune system, beauty, etc. Therefore, the amino acid and peptide are used for sports drinks, health foods, etc.
• residue of the koji is left in the food made from the soybean milk.
• the residue may be left as grains or mixed by, for example, a mixer until hypha of the koji mold are cut.
• the soybean milk can be made easier to drink.
• the soybean milk is hydrolyzed with the koji-derived enzyme
• the soybean milk is heated so as to deactivate the enzyme and sterilize unwanted bacteria.
• the heat treatment may be performed for 3-60 seconds at 120-150° C.
• soybean milk which has been heat-treated, is homogenized by, for example, a high pressure homogenizer, taste and flavor of the soybean milk can be improved.
• soybean-dairy food which has been produced by the above described method, is sweetened by adding the koji, so that many consumers can easily have the soybean-dairy food (soybean milk).
• the components of the soybean milk are formed into low-molecular components by the koji-derived enzyme and can be easily digested and absorbed in human bodies. Therefore, the soybean-dairy food produced by the above described method can be used for sports drinks, health foods, etc.
• the soybean milk includes no artificial additives, e.g., artificial sweetener, so it is a natural and safe drink.
• the effective soybean-dairy food which is more functional than conventional food, can be easily produced.
• the koji may be added to the mashed soybeans, which are made in the middle of the process of producing the soybean milk, so as to perform the hydrolysis. Namely, koji is added to the mashed soybeans so as to hydrolyze the components of the mashed soybeans by koji-derived enzyme, then insoluble components, e.g., bean curd refuse, residue of the koji, are removed. By removing the insoluble components, the soybean-dairy food is completed.
• insoluble components e.g., bean curd refuse, residue of the koji
• the mashed soybeans are produced by soaking soybeans in water and mashing the soaked soybeans.
• the mashed soybeans may be heated.
• many kinds of koji e.g., rice koji, barley koji, bean koji, soy sauce koji, may be used.
• One or a plurality of kinds of the koji may be selected.
• the hydrolysis may be performed under the above described conditions as well as the former method.
• the soybean-dairy food (soybean milk) produced by adding the koji to the mashed soybeans has the effects as well as the soybean-dairy food produced by the former method. Namely, the soybean-dairy food produced by the present method is sweet and can be easily digested and absorbed in human bodies.
• the former method includes two removing steps: (1) removing the insoluble components, e.g., bean curd refuse, to filter the soybean milk; and (2) removing residue from the soybean milk after the hydrolysis so as to improve taste.
• insoluble components e.g., bean curd refuse
• the insoluble components may be removed only once after adding the koji to the mashed soybeans for the hydrolysis. Therefore, the soybean-dairy food can be efficiently produced by the present method.
• the soybean-dairy food which has produced by adding the koji to the mashed soybeans, may be heated to deactivate the enzyme and sterilize unwanted bacteria. Further, if the heated soybean-dairy food is homogenized by, for example, a high pressure homogenizer, taste and flavor of the food can be improved.
• the method comprises the steps of: hydrolyzing the soybean milk by adding the koji to the soybean milk or the mashed soybeans; mixing dairy food into the soybean-dairy food; and inoculating lactic acid bacteria to the mixture.
• soybean milk yogurt can be produced by the present method.
• insoluble components may be removed from the food, and the food may be heated and/or homogenized if required.
• cow milk and powdered skim milk may be used as the dairy food.
• lactic acid bacteria are yogurt bacteria, e.g., Lactobacillus bacteria, Streptococcus bacteria.
• yogurt bacteria e.g., Lactobacillus bacteria, Streptococcus bacteria.
• One or a plurality of kinds of yogurt bacteria may be selected.
• Lactobacillus delbrueckii subsp. bulgaricus and “ Streptococcus thermophilus ” are preferable.
• soybean milk yogurt After inoculating lactic acid bacteria, the mixture is fermented under suitable conditions for fermenting the lactic acid bacteria so as to produce the soybean milk yogurt.
• the soybean milk yogurt has the functions of the soybean milk (soybean-dairy food) and yogurt, so it is effective functional health food.
• the grassy smell of the soybean milk is further restrained by yogurt bacteria, so that mild flavor soybean milk yogurt can be provided.
• the inventors performed experiments with examples of the soybean-dairy food made from the soybean milk.
• the koji was produced by inoculating koji mold to steamed rice and growing the koji mold for 40 hours at 30-40° C.
• Comparative Example 1 According to TABLE 1, the sample of Comparative Example 1 had little sweetness but had grassy taste, astringent taste and bitter taste. Therefore, the comprehensive evaluation of Comparative Example 1 was the lowest of all.
• Example 1 was the sweetest of all and had no grassy taste, no astringent taste and no bitter taste. Therefore, the evaluation of Example 1 was the highest of all.
• Example 1 In the sample of Example 1, the grassy smell and taste of the commercially produced plain soybean milk were restrained. And, the astringent taste and bitter taste, which generate when soybean milk reacts with a proteolytic enzyme, were not sensed. On the other hand, the koji-derived sweetness was added, so that the totally balanced soybean-dairy food was produced.
• Example 2 In the sample of Example 2 (2-hour hydrolysis), the amount of aglycon to the total isoflavones was about 20 wt %; in the sample of Example 3 (6-hour hydrolysis), the amount of aglycon to the total isoflavones was about 25 wt %.
• Soybean milk yogurt was produced by mixing 5 wt % of rice koji into the commercially produced plain soybean milk and reacting as well as Example 4.
• Soybean milk yogurt was produced by mixing 10 wt % of rice koji into the commercially produced plain soybean milk and reacting as well as Example 4.
• Example 4 Three samples of soybean milk yogurt (Examples 4, 5 and 6) were sensory-tested. The results are shown in TABLE 4. TABLE 4 Samples Amount of Koji Sensory Evaluation Example 4 1 wt % Good taste; delicious with soybean flavor and no grassy-smell Example 5 5 wt % Good taste; right sweetness; mild Example 6 10 wt % Good taste; rich flavor with sweetness

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Citations (4)

• 2004
  • 2004-09-28 JP JP2004281032A patent/JP2006094708A/ja active Pending
  • 2004-12-22 US US11/017,807 patent/US20060068061A1/en not_active Abandoned

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